'Smoked Grill-BQ'

By Arlene Marshall (TwinLakesChef) on April 19, 2010

This is a cooking method that we have been doing for years but never could find a name for it. So I have coined a new cooking method term-"Smoked Grill-BQ" A big Thank-You to AlwaysWeeding for coming up with the term.

Submerge Untreated cedar shingle in the water; let it soak about one hour.

                                                        Assemble the ingredients.

  Mix the salt, pepper, & mustard. Brush top of the fillets with a little butter; then sprinkle both sides with the mustard mixture.

You can use any method of cooking you wish; if you choose to use the broiler on your oven, preheat the broiler. Place the shingles under the hot broiler 4 to 5 inches from the heat source for 3 minutes until browned on one side. Carefully remove the shingles from the broiler.

Immediately lay 2 fillets on the hot browned side of each shingle. Return the shingles to the broiler and cook the fish for about 5 minutes. Remove the shingles from the broiler and lift the salmon from them, or serve the fish on the shingles.

We chose to use our gas-powered grill; turned it on high to burn off any grease & food from previous use-scraped it down with a wire brush. We took the cedar shingle out of the water and patted it dry. The salmon was placed on the shingle-skin side down and it was ready for the grill.

Cider-Vinegar Sauce

Place the shallot, apple, and vinegar in a pan & cook over high heat for 2-3 minutes until reduced by two-thirds. Add stock; cook for 2 to 3 minutes until reduced by half.

Stir the cornstarch into the cream until it dissolves. It will be very thick and you may want to use a whisk or a small blender to mix it well. Cornstarch dissolves in water easily but not so easily in heavy cream. If you are mindful of fat you COULD substitute Half & Half or milk but if you do that, do it the First time you try this. Why do we say that? Because when you taste it with the heavy cream . . you'll never want to change it. Add the cream to the pan, & simmer 3-4 minutes. Add the lemon juice and season with salt and pepper. Strain through a fine sieve & serve.

         Here is the Sauce.

Remember we had the grill on high to burn it off? Now we turn it to low and put the shingle & salmon on the rack. Put the lid down and walk away. Have a glass of wine. It took about 20 minutes to be flaky and still moist. If in a hurry leave the grill on high and it will be cooked in about 5 minutes and the ends of the shingles will be flaming - impressive to your guests.

Below-ready to come off the grill.



    Picture to the Right shows a covered a baking sheet with foil-turned upside down. That way the flaming shingle can be transfered to a base for serving.

The TWEAK

. . . and you all know how we love to tweak food! Using the low temperature didn't make it very colorful, but we were feeling lazy last night after a very busy week-end. What to do? We sifted some brown sugar over the top and got out a favorite tool.

A very cool torch that we rarely use. We carmelized the brown sugar and gave it a pretty color.

Serving is slick; skin sticks to the cedar shingle-plate it & add the sauce.

Prepared on a 21 year-old grill that needs replacing.

Click For Recipe
Cedar Planked Salmon with Cider Vinegar Sauce

When I serve this it has my husband kissing the hem of my skirt.

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Comments and discussion:

Subject Thread Starter Last Reply Replies

Beautiful! Dea Apr 21, 2010 12:25 PM 3

Sounds so good AlwaysWeeding Apr 19, 2010 10:30 PM 0